Ingredients
Scale
- 12 oz cheese tortellini (frozen or refrigerated)
- 4 oz smoked pancetta or thick-cut bacon, diced
- 2 large eggs
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp freshly ground black pepper
- 2 tbsp reserved pasta cooking water
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to boil. Cook tortellini according to package directions; reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat a large skillet over medium-high. Add pancetta and cook until crispy (4–5 min). Add garlic and cook 30 seconds until fragrant. Remove from heat.
- In a bowl, whisk eggs, Parmesan, and black pepper.
- Return skillet to low heat. Add cooked tortellini, crispy pancetta, garlic, and butter. Toss until butter melts.
- Remove from heat. Slowly pour in egg mixture while stirring constantly — the residual heat will create a creamy sauce without scrambling the eggs. Add reserved pasta water as needed for desired creaminess.
- Serve immediately, topped with extra Parmesan and fresh parsley.
Notes
- For a lighter version, use turkey bacon and half-and-half instead of butter.
- If sauce looks dry, add more pasta water—1 tbsp at a time—until smooth and glossy.
- Do not use pasteurized eggs if serving pregnant individuals or those with compromised immunity; substitute with pasteurized egg product or omit eggs and use heavy cream instead.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 115mg
